This is how YOU Master Sourdough Hydration - The perfect Water Quantity

With this simple hack you will always master choosing the perfect hydration and water amount for your sourdough bread. Every flour is unique and every flour requires a different level of hydration. This means you have to figure out how much water to use every time you use a new flour. With this simple hack you will know exactly how much water to use for your flour. No more sticky dough, no more too flat breads. Prepare several doughs with just alternating water amount. I recommend you to prepare 5 different doughs, 60% water, meaning 60 grams of water per 100 grams flour. Then 4 more, 65%, 70%, 75%, 80%. In this video I am preparing one which has 85%, because the flour itself has quite a lot of protein. I recommend you do use a little less flour than 100 grams, then you have less waste. I took 40 grams of flour as a basis. Stir everything together and then wait for 30 minutes. This is called autolysis. With wetted hands test each of the doughs to see if the dough holds together. If it does, that's a safe level of hydration. If it tears, nope, a too high water amount for your dough. Now when you figured out your formula I recommend to go a little lower in terms of water content if you are a beginner. The higher the hydration the better technique you need to have. Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-table Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Chapters: 0:00 Intro and general considerations 1:14 Preparing the flour 3:25 Adding water 4:03 Mixing 4:55 Testing the doughs 6:54 Suggestions 7:22 Testing a dough using the trick 7:45 Other parameters to consider